"Philly" Cheesesteak Calzones

Marsha Gardner


A great hand pie for watching the big game. The recipe makes 4 large calzones, but I have cut them to smaller sizes and made 12 appetizer sizes.

★★★★★ 2 votes
4-main dish 12 appetizers
25 Min


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2 1/4 c
bread flour
1 1/4 tsp
kosher salt
1/2 tsp
instant yeast
2 Tbsp
olive oil, extra virgin
1 c
water, ice cold
1/2 tsp


2 medium
rib eye steaks
1 medium
green bell pepper, chopped
1 medium
onion, chopped
olive oil, extra virgin
kosher salt and freshly ground black pepper to taste
garlic powder with parsley, to taste
red pepper flakes, to taste
8-10 slice
provolone cheese

How to Make "Philly" Cheesesteak Calzones


  • 1DOUGH: Prepare the dough the night before. Mix flour, salt, and yeast together in a bowl. Add the olive oil, water, and sugar and mix until it forms a sticky ball. Knead the dough for 5-7 minutes adding flour, or water if needed. Place the ball of dough on a baking sheet sprayed with nonstick spray and cover the dough with plastic wrap. Place in the refrigerator!
    Sauté the peppers and onions in a pan with olive oil. Slice the rib eye steak in very thin strips and add it to the pan with the peppers and onions just before they are finished sautéing, but DO NOT cook the strips all the way, or they will over-cook in the oven. Add dashes of garlic powder, salt, pepper, and red pepper flakes (season to taste). Set the filling aside, and flour a surface to work with the dough.
  • 3Preheat the oven to 350-degrees.

    Divide the dough into four equal parts.

    Roll one part out with a rolling pin, place the filling inside and top with a slice of provolone cheese (you can choose to cut the dough to the "braid" the calzone, or just cover the filling and cut vent holes into the top of the calzone).
  • 4Repeat for the remaining balls of dough and then place the calzones on a greased baking sheet.

    Brush the tops of the calzones with olive oil and sprinkle with garlic powder. Bake at 350-degrees for 20-30 minutes, or until golden brown.

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